Garden Dutch Baby
One of my fond memories growing up was going to Sunday breakfast. Waiting for my dad to finally be off from a hectic work schedule and waking up to go to our favorite hometown resturaunt OHOP. We'd wait in line for over an hour because it was so popular and the line would be out the door. To this day, it's still in the same location, running in the same hole in the wall small place with the line STILL out the door.
Everything on their menu is amazing but one of our favorite things to get was their special item, which was a Garden Dutch Baby. Dutch Baby is also known as a German pancake. Its a whisked flour, egg and milk batter that is then baked in a cast iron or oven safe pan until golden perfection. The specialty to the Dutch Baby is its rise. If made correctly it will rise high, similar to a souffle and leave you in awe. Here's my take on my childhood favorite Garden Dutch Baby:
3 Eggs ½ cup Flour ½ cup Milk Salt/ Pepper
1 Garlic Clove (minced) 1 tsp Lemon Zest
1/4 tsp Red Pepper Flakes
Handful Chopped Parsley
1 Carrot (Chopped)
1/8 cup Chopped Broccoli
1/4 cup Chopped Onion
1/4 cup Chopped Bell Pepper 2 tablespoons unsalted butter
1/2 cup Grated Parmesan Cheese Instructions: Preheat the oven to 425˚F. Whip together all of the ingredients EXCEPT THE BUTTER in a medium bowl. Place the butter in a 9" or 10" ovenproof skillet, and slide into the oven to completely melt. Remove and pour the batter into the skillet. Return to the skillet to the oven for 15 to 20 minutes or until the pancake is lightly browned, and the sides tower over the base.
Serve, enjoying with a side of salsa.
Don't like savory? No problem. Use the same recipe but instead of the spices, cheese and veggies add:
1 tsp sugar ¼ tsp vanilla extract ⅛ tsp ground cinnamon ⅛ tsp ground nutmeg
Follow the same baking instructions. Top with some powdered sugar, fresh fruit, a whipped ricotta, drizzle of maple syrup and some finely chopped basil and you have yourself a sweet Dutch German Pancake!